Steamed Spice Cake
- Vegetable oil cooking spray
- 3/4 cup plus 2 teaspoons all-purpose flour
- 1 teaspoon Dynasty Chinese Five Spices
- 1/4 teaspoon salt
- 3 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup brown sugar, packed
- 2 tablespoons confectioner
Lightly spray inside of 8-inch square baking pan with cooking spray. Dust inside of pan with 2 teaspoons flour. Combine remaining flour, five spices and salt; set aside. Beat eggs with vanilla, using an electric mixer, until frothy. Gradually add brown sugar; continue beating on high speed 8 minutes. Add flour mixture; gently fold into egg mixture to evenly combine. Pour batter into prepared pan. Cover top of pan tightly with aluminum foil. Place pan on rack, over boiling water, in wok or large kettle. Do not let cake pan touch water. Cover wok or kettle and steam cake 30 minutes, or until cake bounces back when lightly touched with finger. Remove from wok; remove foil. Cool 10 minutes on wire rack. Invert cake onto wire rack; cool completely. Just before serving, dust top with confectioner
Makes 8 servings.
Per serving: 150 calories, 3.5 g protein, 2 g fat, 29 g carbohydrate, 98.5 mg sodium, 80 mg cholesterol.